Elderflower Sugar Cookies



I’ve been wanting to baked with elderflower already for quite sometime, but couldn’t get my hand’s on the treasure until now.

I love flowery scents, I’m always in search for new flowery scents to bake with… in short I’m a flower girl with flower  baking power (not from “flower” generation fortunately unfortunate 😉 )… and with my lack of theme in September, I decided to make flower as my challenge’s theme. Not too interesting I’m afraid, but the fall chill is freezing my brain … hehe (excuse.com).

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4″ Cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.

• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid
flour flying everywhere.

• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.

• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.

Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.

  1. Great shots! Beautiful cookies!

  2. Beautiful cookies. Nicely decorated!

  3. Lovely cookies! I have had some elderflower cordial for a while and haven’t had a chance to use it.

  4. Elderflower? I don’t know what that would taste like but it sounds lovely and your cookies are beautiful!

  5. Those are pretty cookies!

  6. Elderflower is an unknown to me, but I can say your cookies look pretty. Like your picture too.

  7. Your cookies look like gorgeous flowers. I had some good inspiration, although couldn’t get them to look right.

  8. Your cookies are so pretty! Great job.



  9. Beautiful job!

  10. Utterly gorgeous Zita. What an absolutely beautiful and whimsical post. The cookies, the post, the pictures, all wonderful!
    HUGS my friend!

  11. Oh, I love elderflower (my granny makes elderflower syrup) but I’ve never had the idea to use it as a cookie flavour. I’ll have to try for sure!
    Nice flower cookies 🙂

  12. Oh I am a total flower essence addict I bet these are amazing. The shots are beautiful

  13. wow looks so nice and simple I guess you decorated them with white and black chocolate. I want to do same because not a big fan of royal icing. Then I thought ok should give sugar icing a try because of daring baker i got chance to do first time.any ways your cookies are great.

  14. Zita – your cookies are so feminine and beautiful – simple and perfect. I loved the cookie recipe, but will probably skip royal icing next time = chocolate drizzle would be my pick 🙂

  15. i love the photographs, so autumny

  16. I’d never heard of elderflower until I moved to Ireland, seems to be quite a popular cordial for drinks. I’ll admit though, I still haven’t had any, I may need to try it soon though after looking at your cookies 🙂

    Thanks for taking part of the September challenge.

  17. Cute cookies! And beautiful blog with great pictures!

    • I_Fortuna
    • December 6th, 2015

    St.Germaine elderflower cordial is available at most larger liquor stores. It has a delicate wonderful flavor that would be great for these cookies and on the rocks. It is rather expensive but comes in a beautiful bottle.
    I would not add icing or vanilla so that this delicate flavor can shine through. Delicious!

  1. November 12th, 2015

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